Photo of Tex-Mex turkey steaks with sweetcorn salad by WW

Tex-Mex turkey steaks with sweetcorn salad

Points® value
Total Time
25 min
15 min
10 min
Turkey steaks are a great alternative to chicken breast fillets. Here, they’re griddled with some cayenne pepper, to give them a little kick


Calorie controlled cooking spray

4 spray(s)

Turkey breast, skinless, raw

4 fillet(s)

Cayenne Pepper

teaspoon(s), level

Sweetcorn, frozen, boiled

400 g

Chilli, green or red

1 individual


1 large

Spring Onions

2 medium

Peppers, all types

1 medium, jalapeno

Coriander, fresh

2 tablespoon(s)

Lime Juice, Fresh

2 tablespoon(s)

Olive Oil

2 teaspoon(s)


  1. Make the sweetcorn salad. Cook the sweetcorn in a pan of boiling water for 4-5 minutes until tender, then drain and transfer to a serving bowl. Let cool, then add the remaining salad ingredients to the bowl, season to taste and toss to combine. Set aside.
  2. Mist a large nonstick griddle pan with cooking spray and set over a medium-high heat. Season the turkey breast steaks, then sprinkle over the cayenne pepper. Griddle the turkey steaks for 3 minutes on each side, until cooked through and golden.
  3. Serve the turkey with the sweetcorn salad and lime wedges for squeezing over.